Spicy Crispy Kung Pao Cauliflower

Name: Spicy Crispy Kung Pao Cauliflower
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 2 servings
Cuisine: Appetizer
Ingredients: 1/4 cup + 1 tbsp cornstarch or other starch; 1/4 cup + 2 tbsp bread crumbs (use gluten-free crumbs to make gf); 1/4 cup + 1 tbsp water (or more as needed); 1/2 tsp cayenne (use 1/3 tsp for less heat); 2 tsp soy sauce; 1/4 tsp salt; 1/4 tsp roasted sesame oil; 1 tsp oil; 1 medium head cauliflower (chopped into florets); 1 tsp oil (for the sauce); 8 to 10 dried red chilies (Chinese red chilies, arbol, or cayenne, or a mix of crushed black pepper and red pepper flakes); 1/2 tsp sichuan peppercorns (coarsely crushed; or use California red for less heat); 2 to 3 tbsp cashews or peanuts (chopped); 4 to 5 cloves garlic (minced); 1 inch fresh ginger (minced); 2 tbsp scallions (chopped); 2.5 tbsp soy sauce or tamari (low sodium; use gf tamari to make gf); 1.5 to 2 tbsp rice vinegar; 1 tsp Chinese rice wine (optional); 1 tbsp sugar; 1/4 cup + 2 tbsp water (use 1/2 cup for more sauce); 1 tsp cornstarch (for the sauce)

Cauliflower battered and baked, then tossed in a fiery kung pao sauce. A super-hot appetizer for gameday.

VGVeganVVegetarianDFDairy-Free

INGREDIENTS

2 SERVINGS

1/4 cup + 1 tbspcornstarch or other starch
1/4 cup + 2 tbspbread crumbs, use gluten-free crumbs to make gf
1/4 cup + 1 tbspwater, or more as needed
1/2 tspcayenne, use 1/3 tsp for less heat
2 tspsoy sauce
1/4 tspsalt
1/4 tsproasted sesame oil
1 tspoil
1medium head cauliflower, chopped into florets
1 tspoil, for the sauce
8 to 10dried red chilies, Chinese red chilies, arbol, or cayenne, or a mix of crushed black pepper and red pepper flakes
1/2 tspsichuan peppercorns, coarsely crushed; or use California red for less heat
2 to 3 tbspcashews or peanuts, chopped
4 to 5 clovesgarlic, minced
1 inchfresh ginger, minced
2 tbspscallions, chopped
2.5 tbspsoy sauce or tamari, low sodium; use gf tamari to make gf
1.5 to 2 tbsprice vinegar
1 tspChinese rice wine, optional
1 tbspsugar
1/4 cup + 2 tbspwater, use 1/2 cup for more sauce
1 tspcornstarch, for the sauce

INSTRUCTIONS

7 STEPS

Chop the cauliflower into florets and set aside. Preheat the oven to 425°F. Mix the cornstarch, bread crumbs, water, cayenne, soy sauce, salt, and sesame oil into a batter, letting it sit a few seconds to thicken. Dip the cauliflower in the batter, tap off the excess, and place on a parchment-lined baking sheet. If the batter thickens too much while working, mix in a little more water.
cornstarch or other starch · bread crumbs · water · cayenne · soy sauce · salt · roasted sesame oil · medium head cauliflower
Bake until the florets are cooked through.
30 MIN
Meanwhile, heat the oil in a skillet over medium-high heat. Add the dried chilies and Sichuan peppercorns and cook until fragrant but not overly browned.
oil · dried red chilies · sichuan peppercorns
Add the nuts and mix for a few seconds. Add the ginger and garlic, reduce heat to medium-low, and cook until the garlic is golden.
5 MINcashews or peanuts · garlic · fresh ginger
Add the scallions (and any other chopped vegetables, if using). Increase heat to medium and cook for a minute.
1 MINscallions
Mix the soy sauce, rice vinegar, rice wine, sugar, water, and cornstarch together and add to the skillet. Cook until the sauce comes to a boil and thickens slightly. Taste and adjust salt, sweetness, and spice.
2 MINsoy sauce or tamari · rice vinegar · Chinese rice wine · sugar · water · cornstarch
Arrange the baked cauliflower in a shallow bowl in one layer and drizzle the sauce over each floret just before serving.

Notes

Can be made gluten-free using gluten-free breadcrumbs and tamari.
To serve over rice, double the sauce mix, boil to thicken, toss with the cauliflower, and serve immediately.

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